Research "Ek Khoj"

Ingredients:-

Onions 1/4kg
Nutmeg a pinch
Coconut grated 1tsp
Khus-khus 1tsp
Garlic 6
Ginger 1 small piece
Green chillies 6
Peas 1\2kg
Tomatoes 1\4kg
Oil 1\2cup (for frying)
Butter 1tsp
Cardimum 6
Cloves 6
Cinnimum 6
Bay leaves few
Jeera 1tsp
Dhaniya powder 4tsp
Chilly powder 4tsp
Tamaric powder 1tsp
Salt to taste

Method:-

Boil the peas with salt and keep aside.
Grind into paste onions; nutmeg; coconut grated; khus-khus.
Heat oil in a pan along with butter and season with jeera and cardimum; cloves; cinnimum along with bay leaves.
Fry onion paste till brown and add dry powder.
Wash and grate tomatoes.
Add the tomato pulp and simmer for some times till oil leaves the pan.
Grind into paste ginger; garlic; green chilies.
Add the garlic; ginger; green chilies paste and boiled peas with water.
Simmer till the gravy thickens.
Remove and garnish with coriander leaves.
Serve hot with bread.

Note:-

Instead of green peas we can use 1\2kg of cauliflower.
Boil the water. Put the cauliflower in the boiling water and wait for few seconds then separate water and cauliflower and proceed with the process of green pea’s masala.

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